No. 1. Cover a loaf of cake with icing flavored with rose-water or extract. Scatter over it candied pink rose-leaves.
No. 2. Make a loaf of orange-cake. Cover it with white icing, and arrange around it candied violets forming two wreaths.
CAKE-BASKET HOLDING MERINGUE MUSHROOMS
Make a loaf of any kind of cake, cup- or sponge-cake preferred. Bake it in a fluted pan.
Soften a long piece of macaroni in boiling-hot water. It must be pressed carefully and gradually into the water as the ends soften. When the macaroni is sufficiently softened, pour cold water over it, lay it on a board, and bend it into the shape of a handle of suitable size for the cake. Let it dry, then brush it with the white of egg and sprinkle it with granulated sugar.
Cut little holes in the top of the cake and insert the handle. Cover the top of the cake with mushroom-shaped meringues (see page [189]).
SMALL CAKES
No. 1. Jelly-roll. Make a layer of sponge-cake, and while it is still hot cut off the edges, spread it with jelly, and roll it together. Then roll it in a stiff paper and tie it. If the cake is not over-baked and is rolled while hot it will not crack. The paper will keep it in shape. Cover the top and ends with icing. Decorate it with tracings of icing, candied cherries, and angelica.
No. 2. Daisy cakes. Drop separate spoonfuls of sponge-cake mixture at intervals on a baking-sheet. Bake in a hot oven for a few minutes only, and watch carefully that the edges do not burn. The cakes will spread, rising in the center, and be thin on the edges.
Spread the flat sides with an icing colored green. Blanch some almonds, split them, and cut them in strips. Arrange them in a circle, and place in the center a little icing mixed with yolk of egg to color it yellow; or the icing can be white and the almonds colored in the oven to a light yellow.